Machu Picchu Platter

This main dish salad features quinoa, an ancient Inca grain. High-protein quinoa cooks in 15 minutes, so it's great for fast meals.

Recipe Yield:
6 servings

Recipe Ingredient Details:

1cupquinoa, well rinsed

1cupfrozen corn kernels

Juice of 1 lemon

1tablespoonolive oil

2-3scallions, minced

1(15-ounce) canblack beans, rinsed and drained

1cupdiced tomato

1tablespoonapple cider

1/4cupchopped fresh parsley or cilantro

1/4cuptoasted pumpkin seeds

Black olives and red bell pepper strips, for garnish

Recipe Instructions:
Boil 2 cups water in a saucepan. Add the quinoa and simmer, covered, for 15 minutes. When done, fluff with a fork and transfer to a bowl. Combine quinoa with corn, lemon juice, olive oil, scallions, and salt and pepper to taste.
While the quinoa cooks, in a second bowl combine black beans, tomato, apple cider, parsley or cilantro, and pepper to taste.
To assemble Machu Picchu Platter, spread quinoa salad evenly on a platter. Leave a well in the center and mound bean salad into the well. Sprinkle with pumpkin seeds. Arrange olives and pepper strips around the edge.